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The following article was published in our article directory on May 4, 2019.
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Fish Night: Prawns Saltimbocca and Seared Salmon with Peas, Potatoes and Mint

Article Category: Food and Drinks

Author Name: Giangi Townsend

When planning your weekly menu, don�t forget to add some fish. Treat your family to healthy portions of simple and well-cooked food.

Prawns Saltimbocca

If you see some large prawns in the market, snatch them up and make this recipe. It�s easy and you can prepare it in under 20 minutes.

Time for preparation: 5 minutes
Time for cooking: 10 minutes
Total time spent: 15 minutes
Good for: 4 people

Ingredients:

3 tablespoons of butter (without salt)
12 prawns, deveined (but with the tails on)
Parmesan cheese (shavings)
12 prosciutto pieces (sliced thin)
� cup of wine (white)
12 sage leaves (fresh and small)

Note: Do NOT salt the prawns. The prosciutto will add all the salt you need.

Instructions:

Prepare the vinaigrette by mixing 1 part vinegar, 3 parts olive oil, and some salt. Clean your mixed green salad and set both of these to one side.
If your sage leaves are large, cut them in half. Carefully widen the opening of the prawn. Put a sage leaf inside.
Crack some pepper over the prawns. One by one, wrap the prawns in the prosciutto di Parma. Poke a toothpick through to be sure it holds together.
Over medium high heat in a large skillet, let the butter melt. Then cook the prawns for 2 to 3 minutes on each side.
When the prawns are a golden-brown color, remove from the skillet. Set aside.
If there is excess butter on the skillet, throw it away. Set your heat to medium-high. Deglaze the skillet by adding white wine. Toss in butter and let it melt.
Toss the mixed green salad with the vinaigrette. Set the salad in the center of a plate and add in the Parmesan cheese shavings.
Put the prawns on the salad and coat with sauce.
Seared Salmon with Peas, Potatoes, and Mint

Ease into a fun summer weekend with a light dinner. If there are any leftovers, you can bring them to work the next day.

Time for preparation: 25 minutes
Total time spent: 25 minutes
Good for: 6 people

Ingredients:

Mixed baby greens (3 cups)
Red potatoes (1 pound, cut into � and washed)
Fresh lemon juice (� cup)
18 pieces of mint (torn to pieces)
2 large shallots (finely chopped)
Frozen peas (2 cups)
Sea salt (2 tablespoons)
6 salmon fillets (without the skin)
Olive oil (� cup)
Instructions:

Have a bowl of ice water next to you. Boil 6 cups of water. When the water is boiling, add in peas and a tablespoon of salt. Cook the peas until tender. After 3 minutes, drain the peas and put them in the ice water.
Bring another 6 cups of water to a boil and add in the potatoes and salt. Let the potatoes cook for 5 to 10 minutes, or until they are tender. Drain the potatoes and put them in a cookie sheet to avoid overcooking them.
While you let the potatoes cool, whisk lemon juice to your olive oil.
In a large bowl, add in potatoes and shallots. Coat them well with the lemon juice and olive oil mixture.
Season the salmon fillets with salt and pepper. Rub the fillets with olive oil. Add some olive oil in a large skillet, over high heat. Once the skillet is hot, sear the salmon for 4 minutes. Turn the fillets over and let them cook for another 3 to 4 minutes. You know you�ve got it right when the salmon is firm, but the center is still a deep pink.
Assemble. Toss the potatoes, peas, and mint. Add some more dressing until peas are well-coated. Add salt and pepper to taste. Then toss in the green salad. Add some more dressing, if needed.
Onto each plate, place some salad and top with salmon. Drizzle in more dressing. Serve with a lemon wedge on the side.

Keywords: weekly menu, pasta, appetizers, fish, meat, poultry, dessert, vegetables, side dishes, cooking, food, easy, healthy, dinner, French recipes, Italian recipes, family, recipes, 30 minutes dinner, nutritious

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